Banana Pancakes
Gluten-free banana pancakes you can whip up in just 10 minutes! Scatter with pecans and raspberries to enjoy a low-calorie yet indulgent breakfast
Ingredients
(2 servings)
- 1 large banana
- 2 medium eggs, beaten
- pinch of baking powder
- splash of vanilla
- 1 tsp olive oil
- 25 g pecans, roughly chopped
- 125 g raspberries
Directions
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In a bowl, mash 1 large banana with a fork until it resembles a thick purée.
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Stir in 2 beaten eggs, a pinch of baking powder and a splash of vanilla extract.
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Heat a large non-stick frying pan or pancake pan over a medium heat and brush with ½ tsp oil.
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Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with another ½ tsp oil and the remaining batter.
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Top the pancakes with 25g roughly chopped pecans and 125g raspberries.
Nutrition Facts
Serving Size: 2 pancakes
Calories: 243; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 15 mg; Fiber: 4 g; Sugar: 14 g; Protein: 9 g
